Chicken, potato, and celery stew
Description
The dish is prepared without unnecessary complications. 1. In a large bowl, mix 1 cup of flour, 1 tablespoon of salt, and 1 teaspoon of black pepper. Add the chicken and mix well. 2. Heat 1/2 cup of olive oil over medium heat in a large pot. Add half of the chicken and cook until browned, turning once, for about 10 minutes. 3. Transfer the chicken to a large bowl. Add the remaining 1/4 cup of oil to the pot and finish cooking the rest of the chicken. Place it in the bowl and set aside. 4. Add onion, bell pepper, carrot, celery, garlic, thyme, and bay leaf to the pot; season with salt and pepper. Cook, stirring frequently, until softened, about 8 minutes. Add the beer and bring to a boil. 5. Add potato, okra, chicken broth, tomatoes with their juice, corn, and red pepper; bring the mixture to a boil. Add the chicken, reduce heat, cover, and simmer until vegetables and chicken are tender, about 25 minutes. 6. In a small bowl, whisk together the remaining 1/2 cup of flour and milk until smooth. Add this mixture to the stew and bring to a boil. Cook for 2 to 3 minutes, until thickened. Season with salt and pepper. Stir in parsley and lemon juice. Serve with hot sauce if desired. The dish is now ready to be served.